Tandoori Chicken is one of India’s most iconic and beloved dishes that has become a global favorite. This stunning recipe features whole chicken pieces marinated in a vibrant blend of yogurt, spices, and aromatics that create its signature red-orange color and incredible flavor. Traditionally cooked in a tandoor clay oven at extremely high temperatures, this version adapts perfectly for home cooking using your regular oven or grill. The result is juicy, tender chicken with a slightly charred exterior and a burst of smoky, spiced flavors that will transport you straight to the streets of Delhi.
Serves: 4-6 people
Prep Time: 20 minutes (plus 4-24 hours marinating)
Cook Time: 35-40 minutes
For the Tandoori Marinade
- 3 pounds chicken (cut into pieces, bone-in preferred)
- 1 cup plain Greek yogurt
- 3 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 drops red food coloring (optional, for authentic color)
For Serving
- Fresh cilantro (chopped)
- Sliced red onions
- Lemon wedges
- Mint chutney
- Naan bread or basmati rice
Preparing the Chicken
Start by cleaning your chicken pieces thoroughly under cold running water and patting them completely dry with paper towels. If using whole chicken, cut it into 8-10 pieces including drumsticks, thighs, wings, and breast pieces cut in half. For the most authentic experience and best flavor, keep the skin on and use bone-in pieces as they stay juicier during cooking.
Make deep cuts or slashes in the thickest parts of each chicken piece, about 1/2 inch deep. This allows the marinade to penetrate deeper into the meat and ensures more even cooking. The cuts should go against the grain of the meat for maximum tenderness.
Creating the Perfect Marinade
In a large mixing bowl, combine the Greek yogurt with lemon juice and whisk until smooth. The yogurt acts as a natural tenderizer while the acid from the lemon helps break down the proteins for incredibly tender meat. Add the vegetable oil and mix well.
Now add all the spices: minced garlic, ginger, garam masala, paprika, cumin, coriander, cayenne pepper, turmeric, salt, and black pepper. Mix everything together until you have a thick, paste-like marinade with a beautiful reddish-orange color. If you want that classic bright tandoori color, add a couple drops of red food coloring, though this is completely optional.
Marinating the Chicken
Add the chicken pieces to the marinade and use your hands to rub the mixture thoroughly into every piece, making sure to get the marinade into all the cuts and under the skin where possible. The chicken should be completely coated in the spiced yogurt mixture.
Transfer the marinated chicken to a covered container or seal it in a large zip-top bag. Refrigerate for at least 4 hours, but for the best results, marinate overnight or up to 24 hours. The longer marination time allows the spices to penetrate deep into the meat and creates that authentic tandoori flavor.
Preparing for Cooking
Remove the chicken from the refrigerator about 30 minutes before cooking to bring it closer to room temperature. This ensures more even cooking. Preheat your oven to 450 degrees Fahrenheit, or prepare your grill for medium-high heat cooking.
If using an oven, line a baking sheet with aluminum foil and place a wire rack on top. This setup allows air to circulate around the chicken and prevents it from sitting in its own juices, giving you that slightly charred exterior that mimics tandoor cooking.
Oven Cooking Method
Place the marinated chicken pieces on the prepared wire rack, leaving space between each piece for even cooking. The excess marinade will drip through the rack, so make sure your baking sheet is lined to catch any drips.
Cook the chicken for 25-30 minutes, then flip each piece and continue cooking for another 10-15 minutes. The internal temperature should reach 165 degrees Fahrenheit for safety, and the exterior should be nicely charred with some dark spots that give it that authentic tandoori appearance.
Grilling Method
If using a grill, clean and oil the grates well to prevent sticking. Place the chicken pieces on the grill over medium-high heat. Cook for about 6-8 minutes per side, turning occasionally to ensure even cooking and prevent burning.
The key to perfect grilled tandoori chicken is managing the heat. If the exterior is browning too quickly, move the pieces to a cooler part of the grill and cover to finish cooking through. The total cooking time should be about 25-35 minutes depending on the size of your pieces.
Checking for Doneness
The chicken is ready when it reaches an internal temperature of 165 degrees Fahrenheit in the thickest part. The juices should run clear when pierced with a knife, and the meat should easily pull away from the bone. The exterior should have a beautiful charred appearance with some blackened spots that are characteristic of tandoori cooking.
Let the chicken rest for 5 minutes after cooking to allow the juices to redistribute throughout the meat.
Serving Your Tandoori Chicken
Arrange the cooked chicken pieces on a large platter and garnish generously with freshly chopped cilantro. Serve with thinly sliced red onions and fresh lemon wedges on the side. The sharp bite of raw onion and the bright acidity of lemon juice perfectly complement the rich, spiced flavors of the chicken.
Traditional accompaniments include warm naan bread for wrapping the chicken, fragrant basmati rice, and cooling mint chutney to balance the heat from the spices. A simple salad of cucumber, tomatoes, and onions also makes a refreshing side dish.
Tips for Perfect Results
Don’t skip the marination time as this is crucial for authentic flavor and tender meat. If you don’t have a wire rack, you can cook the chicken directly on a foil-lined baking sheet, but flip it halfway through to prevent soggy bottoms. For extra smoky flavor, add a small piece of charcoal to your marinade for 10 minutes before cooking, or finish the oven-cooked chicken on a hot grill for a few minutes.
Store leftover tandoori chicken in the refrigerator for up to 3 days. It’s delicious cold in salads or reheated gently in the oven. The flavors actually improve after a day, making it perfect for meal prep or entertaining.
